Kik Wat (Ethiopian Red Lentil Stew)

Recipe for Ethiopian spicy red lentil stew.

Step: 1

Place yellow onions, red onions, and garlic in a large pot over medium heat; cook and stir until fragrant, 1 to 2 minutes. Add 1/2 cup plus 2 tablespoons berbere; cook and stir until incorporated, about 3 minutes. Pour in oil and stir until combined, about 3 minutes more.

Step: 2

Stir crushed tomatoes into the pot; cook until starting to break down into the stew, about 15 minutes. Add lentils; cook and stir, about 5 minutes. Pour in water. Reduce heat and simmer until lentils are cooked through, about 15 minutes. Season stew with cardamom, salt, and ground black pepper in the last few minutes of cooking.

Per Serving: 432 calories; protein 17.2g; carbohydrates 48.7g; fat 18.3g; sodium 502.9mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.